Christmas Sticky Toffee Pudding
The spices in this dessert pack a Christmas punch, taking traditional sticky toffee pudding to the next level. Naturally gluten free and vegan, it’s the perfect dessert to serve guests with any dietary requirements without compromising on taste.
This air fryer friendly recipe, yielding small batches, is a delicious, quick and easy alternative to traditional Christmas pudding – enjoy in under 30 minutes! Thick, saucy, and spicy, end off your festive celebrations with this Christmas sticky toffee pudding.
By substituting some of the ingredients, this pudding can be served as a vegan or non-vegan option. A rich and comforting dessert, these soft spongy cakes can be enjoyed as is or served with a dollop of ice-cream or custard.
Finally, if you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with. See our Instagram recipe video here.
Find some more inspiration for dessert and try one of our other baked goods recipes here. Happy baking!
Frequently Asked Questions
Can I make this gluten-free?
This dish is gluten free! Enjoy!
Can I make this vegan?
This dish was tested with fully vegan ingredients
Christmas Sticky Toffee Pudding
- Total Time: 30 minutes
- Yield: 6
- Diet: Vegan
Description
The spices in this pudding pack a Christmas punch, taking traditional sticky toffee pudding to the next level.
Ingredients
For the pudding:
- 70g Pitted dates
- 130g Brown sugar
- 60ml Vegan friendly milk
- 1/2 tsp Baking powder
- 1/2 tsp Bicarb soda (in pink bowl)
- 60g vegan friendly butter
- 30g Chickpea water or aquafaba
- 125g Gluten free flour
- 1 Clementine, zested
- 1 tsp Mixed spice
- 1 tsp Ginger
For the Christmas sauce:
- Pinch of salt
- 40ml Brandy
- 90g Butter
- 180g Dark brown sugar
- 125ml Coconut cream
- 2 Clementines (juice and zest)
Instructions
- In a mixing bowl, add the sugar, milk, and butter and cream until light and fluffy.
- Add the clementine, mixed spice, and ginger, then beat in the chickpea water/aquafaba for 1 minute.
- Sift the flour, bicarb and baking powder over the wet ingredients, then fold all the ingredients together until well combined.
- Divide the pudding mix between 6 greased non-stick pudding pots.
- Select Bake on your air fryer and set the temperature to 160°C and time to 18 minutes.
- When prompted to ‘Add Food’, place the 6 pudding pots into the Air Fryer to bake.
- While the puddings cook, make the Christmas sauce. Heat the butter in a pan on a low heat, and add the brown sugar and coconut cream, and continue cooking until the sugar has dissolved.
- Then and the salt, brandy, and clementine zest and juice. Let this all cook until the sauce has thickened.
- Once the puddings have finished cooking, prick them all over with a tooth pick, then spoon some of your Christmas sauce over the puddings. Once the sauce has absorbed, and before the puddings cool, turn them out onto a serving plate.
- When ready to serve, drizzle more toffee sauce over the top, and enjoy!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: Christmas
Nutrition
- Calories: 514.22kcal
- Sugar: 53.59g
- Sodium: 226.6mg
- Fat: 23.01g
- Carbohydrates: 72.26g
- Protein: 2.9g
